Chicken Fried Turkey
Chicken Fried Turkey
Ingredients
For the Turkey
- 1 whole turkey, 14–16 pounds
- 1 cup Heath Riles Chicken Injection, plus more for injecting
- as needed Heath Riles Competition Rub
- as needed Heath Riles Buffalo Chicken Seasoning
- 2 cups buttermilk, divided
- as needed canola oil, for frying
For the Flour Dredge
- 4 cups all-purpose flour
- 1 cup cornstarch
- 2 tablespoons Heath Riles Competition Rub
- 1 tablespoon Heath Riles Buffalo Chicken Seasoning, to 2 tablespoons
For Serving (Optional)
- as needed Peppercorn Ranch
- as needed Cranberry BBQ Sauce
Instructions
- 1
Break down the turkey into individual pieces. Separate the drumsticks, thighs, and wings. Remove the skin from the breast and slice the turkey breast into tenders.
⏱️ 20 min
- 2
For the drumsticks, thighs, and wings: Inject each piece with Heath Riles Chicken Injection. Place these pieces in a container. Add extra Heath Riles Chicken Injection solution and 1 cup of buttermilk to the container. Season generously with Heath Riles Competition Rub and Heath Riles Buffalo Chicken Seasoning. Mix all ingredients by hand to ensure the turkey pieces are well coated. Marinate overnight in the refrigerator.
⏱️ 15 min
- 3
For the turkey tenders: Add the turkey tenders to a large Ziploc bag. Season with Heath Riles Competition Rub and Heath Riles Buffalo Chicken Seasoning. Add 1 to 2 cups of buttermilk to the bag. Shake the bag well to coat the tenders evenly. Marinate overnight in the refrigerator.
⏱️ 10 min
- 4
Prepare the flour dredge: In a large container, combine 4 cups of all-purpose flour, 1 cup of cornstarch, 2 tablespoons of Heath Riles Competition Rub, and 1 to 2 tablespoons of Heath Riles Buffalo Chicken Seasoning. Mix these dry ingredients thoroughly by hand until well combined.
⏱️ 5 min
- 5
The next day, remove the marinated turkey pieces from the refrigerator. Take the turkey tenders first, and individually coat them thoroughly in the prepared flour dredge mixture, ensuring each piece is well coated. Place the dredged tenders on a pan. Repeat the dredging process for the drumsticks, wings, and thighs, ensuring each piece is well coated in the flour mixture. Let all dredged turkey pieces rest on a pan before frying.
⏱️ 20 min
- 6
Heat canola oil in a large pan or turkey fryer. The oil temperature for frying tenders should be 350°F. The oil temperature for frying drumsticks, wings, and thighs should be 325°F.
⏱️ 10 min•🌡️ 350
- 7
Carefully place the dredged turkey tenders into the hot oil using tongs. Fry for 7–9 minutes at 350°F until golden brown and crispy. Use an instant-read thermometer to check the internal temperature, aiming for 160°F. Remove fried tenders from the oil and place them on a wire rack over a baking sheet to drain any excess oil.
⏱️ 9 min•🌡️ 350
- 8
Carefully place the dredged drumsticks, wings, and thighs into the hot oil. Fry for 15–20 minutes at 325°F until golden brown and crispy. Use an instant-read thermometer to check the internal temperature, aiming for 175–185°F. Remove fried pieces from the oil and place them on a wire rack over a baking sheet to drain any excess oil.
⏱️ 20 min•🌡️ 325
- 9
Serve the chicken fried turkey immediately. Enjoy with your favorite dipping sauces, such as Peppercorn Ranch and Cranberry BBQ Sauce.
⏱️ 1 min
Kitchen Tools
Chicken Fried Turkey
For the Turkey
- 1 whole turkey, 14–16 pounds
- 1 cup Heath Riles Chicken Injection, plus more for injecting
- as needed Heath Riles Competition Rub
- as needed Heath Riles Buffalo Chicken Seasoning
- 2 cups buttermilk, divided
- as needed canola oil, for frying
For the Flour Dredge
- 4 cups all-purpose flour
- 1 cup cornstarch
- 2 tablespoons Heath Riles Competition Rub
- 1 tablespoon Heath Riles Buffalo Chicken Seasoning, to 2 tablespoons
For Serving (Optional)
- as needed Peppercorn Ranch
- as needed Cranberry BBQ Sauce
Instructions
- 1
Break down the turkey into individual pieces. Separate the drumsticks, thighs, and wings. Remove the skin from the breast and slice the turkey breast into tenders.
⏱️ 20 min - 2
For the drumsticks, thighs, and wings: Inject each piece with Heath Riles Chicken Injection. Place these pieces in a container. Add extra Heath Riles Chicken Injection solution and 1 cup of buttermilk to the container. Season generously with Heath Riles Competition Rub and Heath Riles Buffalo Chicken Seasoning. Mix all ingredients by hand to ensure the turkey pieces are well coated. Marinate overnight in the refrigerator.
⏱️ 15 min - 3
For the turkey tenders: Add the turkey tenders to a large Ziploc bag. Season with Heath Riles Competition Rub and Heath Riles Buffalo Chicken Seasoning. Add 1 to 2 cups of buttermilk to the bag. Shake the bag well to coat the tenders evenly. Marinate overnight in the refrigerator.
⏱️ 10 min - 4
Prepare the flour dredge: In a large container, combine 4 cups of all-purpose flour, 1 cup of cornstarch, 2 tablespoons of Heath Riles Competition Rub, and 1 to 2 tablespoons of Heath Riles Buffalo Chicken Seasoning. Mix these dry ingredients thoroughly by hand until well combined.
⏱️ 5 min - 5
The next day, remove the marinated turkey pieces from the refrigerator. Take the turkey tenders first, and individually coat them thoroughly in the prepared flour dredge mixture, ensuring each piece is well coated. Place the dredged tenders on a pan. Repeat the dredging process for the drumsticks, wings, and thighs, ensuring each piece is well coated in the flour mixture. Let all dredged turkey pieces rest on a pan before frying.
⏱️ 20 min - 6
Heat canola oil in a large pan or turkey fryer. The oil temperature for frying tenders should be 350°F. The oil temperature for frying drumsticks, wings, and thighs should be 325°F.
⏱️ 10 min•🌡️ 350 - 7
Carefully place the dredged turkey tenders into the hot oil using tongs. Fry for 7–9 minutes at 350°F until golden brown and crispy. Use an instant-read thermometer to check the internal temperature, aiming for 160°F. Remove fried tenders from the oil and place them on a wire rack over a baking sheet to drain any excess oil.
⏱️ 9 min•🌡️ 350 - 8
Carefully place the dredged drumsticks, wings, and thighs into the hot oil. Fry for 15–20 minutes at 325°F until golden brown and crispy. Use an instant-read thermometer to check the internal temperature, aiming for 175–185°F. Remove fried pieces from the oil and place them on a wire rack over a baking sheet to drain any excess oil.
⏱️ 20 min•🌡️ 325 - 9
Serve the chicken fried turkey immediately. Enjoy with your favorite dipping sauces, such as Peppercorn Ranch and Cranberry BBQ Sauce.
⏱️ 1 min